Photo: John Paul Urizar
Over a decade on from opening the revered Firedoor in Sydney’s Surry Hills, trailblazer Lennox Hastie’s love for elemental cooking still burns strong.
While the prospect of an exclusively flame-driven menu in 2015 was met with some uncertainty, Hastie’s conviction soon won out, earning him a string of accolades and international acclaim.
“Some people didn’t quite know what to make of it. No gas, no electricity – cooking over different woods. It sounded more like a gimmick,” says Hastie. “But then they’d taste a piece of fish grilled over apple wood, or a steak cooked over ironbark and grape vines, and something would click. I remember one guest tearing up over a piece of wood-fired bread and smoked butter. That has stayed with me – the power of simplicity, when it’s done right, it’s magic.”
When he’s not busy putting Australia on the global map on hit TV series like Netflix’s Chef’s Table, he’s at home cooking with fire.
Below, he’s curated a selection of recipes that captures his philosophy of dishes guided by heat, patience and the quiet power of flame. The collection moves between recipes that nod to his time cooking over coals in the Basque country, to desserts and cocktails inspired by the flame.
Stracciatella grilled on lemon leaves
Lennox Hastie’s grilled kingfish belly, fennel and grilled finger lime
Lennox Hastie’s grilled octopus with braised chickpeas and sobrasada
Lennox Hastie’s charred corn with Espelette butter and Manchego
Lennox Hastie’s wood-fired mussels, tomatoes and toasted sourdough bread
Lennox Hastie’s grilled whole flounder with pil-pil and capers
Lennox Hastie’s grilled bavette with charred onions and romesco
Lennox Hastie’s grilled lamb rump with roasted peppers and grilled dandelion
Lennox Hastie’s grilled summer peas, mint and lardo
Lennox Hastie’s buttermilk ice-cream with grilled blueberries
Lennox Hastie’s Grilled Watermelon Cooler
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